These chorizo and mushroom gnocchi are a fantastic weeknight 20 minute meal. All you need to do is finely dice the ingredients for the sauce to a uniform size, sauté until rich and flavourful, then toss through pillows of potato gnocchi. Finished with grated parmesan cheese and finely chopped parsley.
20 minutes. Simple rustic cooking.
1 pork chorizo
140g portobello mushrooms
1 packet gnocchi
3 sprigs parsley
1/3 cup shaved parmesan
1 sachet chilli flakes
1 large tomato (or 2 small)
Fill 3/4 of a large pot with water; add a generous pinch of salt. Cover and bring to the boil. Once the water is boiling add gnocchi and cook for 2 minutes until the gnocchi floats to the surface then drain.
Remove the skin off the chorizo and finely dice. Finely dice the mushrooms and tomato. Finely chop the parsley.
Heat a large non-stick fry pan on a medium to high heat with a drizzle of olive oil.
Sauté chorizo for 2-3 minutes. Add the mushrooms and sauté for 2 minutes. Add the tomato, a pinch of chilli flakes (to your taste) and HALF the parsley. Season
with salt and pepper. Reduce to a simmer for 5 minutes. Remove from heat. Toss cooked gnocchi through.
Place gnocchi in bowls and top with the parmesan, remaining parsley and a drizzle of olive oil to finish.
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